Strawberry Shortcakes with Vanilla Maple Coconut

8 25 1925
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 1
Strawberry Shortcakes with Vanilla Maple Coconut
Health Highlights


80 ml Coconut oil
3 tbsp Honey
4 tbsp Coconut flour
1/2 tsp Baking powder
1 pinch Salt
1 medium Egg
300 gm Strawberries
1 cup Pecans (finely ground)


Pulse pecans into a fine texture in a food processor.

Add coconut flour, salt and baking powder to the processor and blend.

Add coconut oil, egg and honey to food processor and blend well.

Line the bottom of a loaf tin with baking paper and grease the sides with coconut oil or butter.

Bake @ 180 for 15 minutes

Let cool for 5 minutes, then gently remove the cake.

Cut into desired serving size.

Top each piece with sliced strawberries.

Serve immediately with Vanilla Maple Coconut Cream.

Nutrition Facts

Per Portion

Calories 1925
Calories from fat 1469
Calories from saturated fat 659
Total Fat 163 g
Saturated Fat 73 g
Trans Fat 0.1 g
Polyunsaturated Fat 28.4 g
Monounsaturated Fat 52 g
Cholesterol 191 mg
Sodium 263 mg
Potassium 1691 mg
Total Carbohydrate 106 g
Dietary Fiber 27.7 g
Sugars 75 g
Protein 22.2 g

Dietary servings

Per Portion

Fruit 3.4
Meat Alternative 4.1

Energy sources


Meal Type(s)